Food and Fermentation Industries >

2021 , Vol. 47 >Issue 14: 229 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026595

Screening of Lactobacillus delbrueckii subsp. bulgaricus with good flavor properties and analysis of its aroma production

  • DAN Tong ,
  • TIAN Jiale ,
  • QIAO Shaoting
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  • (Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)

Received date: 2020-12-30

  Revised date: 2021-03-18

  Online published: 2021-08-20

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Abstract

Flavor is an important indicator for evaluating yogurt starter and the end product (fermented milk). Commercial yogurt starter from Chr Hansen Holding A/S was used as control to analyze the fermentation properties of six tested strains of Lactobacillus delbrueckii subsp. bulgaricus isolated from traditional fermented dairy products. All six strains showed good fermentation characteristics. Solid phase micro-extraction (SPME) and GC-MS were used to determine the volatile flavor compounds after fermentation. The profile of volatile flavor substances of the six isolates was compared with that of the control, and one isolate showing a similar volatile flavor substance profile with the control was selected. Changes in the flavor substances in the fermented milk during post fermentation storage were further analyzed. Results showed that the main flavor compounds produced by Lactobacillus delbrueckii subsp. bulgaricus MGA17-6 during milk fermentation and post fermentation storage included acids, aldehydes, ketones, esters, alcohols, etc. Some important compounds, such as acetic acid, acetaldehyde, heptaldehyde, acetoin, 1-heptanol, etc., had a great influence on the flavor of fermented milk. A strain of L. delbrueckii subsp. bulgaricus MGA17-6 with good flavor was selected.

Key words： fermentation milk; Lactobacillus delbrueckii subsp.bulgaricus; solid phase micro-extraction; gas chromatography-mass spectrometry; volatile flavor compounds

Cite this article

DAN Tong , TIAN Jiale , QIAO Shaoting . Screening of Lactobacillus delbrueckii subsp. bulgaricus with good flavor properties and analysis of its aroma production[J]. Food and Fermentation Industries, 2021 , 47(14) : 229 -234 . DOI: 10.13995/j.cnki.11-1802/ts.026595

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